With an unmatched range of equipment for industrial bakeries, customers around the world rely on new technology from Reading Bakery Systems that helps improve their efficiency, quality, volume and profitability.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, serves customers in the global snack food industry. We offer a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment, as well as complete biscuit systems, cracker systems, bread snack systems, potato snack systems, pretzel systems, and control systems.
Advancements in Dough Hydration
To improve the efficiency of your mixing process, explore our cutting-edge Hydrobond Technology, which instantly blends dry and wet ingredients with unmatched efficiency and without adding heat to your dough.
The dough is mixed on a particle-to-particle basis, based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is more efficient and results in more uniformly hydrated dough.
Hydrobond Technology can be used with a continuous mixer or with a pre-hydration system to mix flour, minors and water directly into a brew holding tank. It can also be retrofitted to existing systems.
Advancements in Ingredients Metering
The ability to accurately and consistently meter ingredients into a continuous mixer is critical to the quality and consistency of the product at the mixer discharge. Exact Continuous Mixers are designed using Loss-in-Weight technology – the most accurate feeding technology available.
The gravimetric, Loss-in-Weight technology provides precise, uninterrupted dry ingredient metering to the Mixer. The Loss-In-Weight feeder receives a set point from the system recipe control. The actual process value is returned to the system recipe control from the Loss-In-Weight feeder. The two values (set point and actual value) are constantly compared and recorded. Most often the two values are the same, but if there is a difference, the system alarms the operator to investigate.
Advancements in Low Pressure Extrusion
Completely redesigned to improve safety, efficiency and ease of cleaning, the Reading Pretzel Low Pressure (LP) Extruder enables consistent and accurate production of a wide array of products including hard pretzel shapes, sticks, braids, sushki and co-extruded products. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
Our Latest Turnkey Production Systems
The extrusion-based Fried Potato Ring System is ideal for the flexible, efficient, high volume production of extruded fried snacks, such as the popular fried potato ring product. It is capable of producing finished product at 200-1000 kg/hour.
RBS and Incomec, a Belgium-based manufacturer of popping/puffing equipment, have partnered to supply customers in the U.S. and Canada with specialized popped snack equipment. Our Popped Snack System will include a Pellex C+ or Cerex Processor depending on the final product you intend to produce.
The modular Stackable Fried Chip System is designed to reliably and efficiently produce fabricated stackable chips. A single-reduction, 2-Roll Sheeter produces a continuous dough sheet that is discharged directly onto the Rotary Cutter infeed conveyor. The die roll on the Rotary Cutter separates the dough sheet into distinct shapes.
Reading Bakery Systems consistently offers new technology for industrial bakeries. Discover the capabilities of our commercial baking equipment by calling us at (01) 610-693-5816 or clicking here to explore our products.